Vegan teriyaki “chicken” soy curls are saucy, sweet, and delicious. Using soy curls instead of chicken, nobody will miss the meat! Ready in just 20 minutes, serve this high protein dish with rice for a perfect weeknight dinner.
Vegan Teriyaki “Chicken” Soy Curls
I’m so excited to share this recipe with you guys! This is my first soy curls recipe on the blog, and I can’t wait to share more in the future. What better way to kick off this soy curl journey than with a vegan teriyaki chicken recipe?
This is one of my favorite easy 20 minute vegan weeknight dinners. And it is ready in even less time if you opt for the store-bought teriyaki sauce option. This high protein vegan “chicken” is amazing served with rice and any vegetables you have on hand.
I hope you love this recipe!
Bulter Foods Soy Curls
What are soy curls?
Soy curls are a dehydrated soy product made from non-GMO soy beans – no added fat or flour, just pure and simple soy beans. When rehydrated and cooked, they have a very meaty texture that makes them a perfect alternative for chicken or beef strips.
They are produced by Butler Foods and can be ordered online via their website or on Amazon. You can also sometimes find them in some bulk food stores. The funny thing is that I think Butler Foods has been making soy curls since at least 2010, but vegans have just recently started finding out about them within the few years or so. It seems like they were somewhat isolated to the Oregon region for quite some time, but I’m so excited that they have risen in popularity both nationally and internationally!
What to make with soy curls
Since soy curls resemble chicken or beef strips in both appearance and texture, they are great for veganized dishes that would otherwise contain chicken or beef. I’ve seen people make soy curl shwarma, beef and broccoli, fajitas, jerky, chicken salad sandwiches, pulled pork sandwiches, and so much more. Bulter Foods offers lots of recipe inspiration too!
Soy curls vs TVP
If you know me, you know I’m a big TVP fan!
Textured vegetable protein (TVP) is a dehydrated soy product that is often used in vegan and vegetarian recipes as a meat substitute. You can buy TVP in many shapes and sizes, but you will most commonly find TVP sold as small flakes, making them a perfect replacement for ground beef in recipes like vegan tacos or meatballs.
While soy curls are made from the whole soy bean, TVP is actually made from fat-trimmed soy flour. Both soy products are low in fat, high in protein, and are affordable meat alternatives.
Ingredients to make vegan teriyaki chicken
Soy curl “chicken”
- Soy curls: used as a vegan “chicken”
- Water: to rehydrate the soy curls.
- Sesame oil: for added flavor when cooking the soy curls.
Homemade teriyaki sauce
If you prefer, you can skip making the teriyaki sauce and just use your favorite store-bought sauce instead! Use about 1/3 cup of store-bought sauce for this recipe.
- Soy sauce
- Vegetable broth
- Coconut sugar
- Rice vinegar
- Sesame oil
- Garlic powder
- Ground ginger
- Cornstarch + water
Note: authentic Japanese teriyaki sauce is made with just four ingredients: soy sauce, mirin, sake, and sugar. My recipe takes inspiration from traditional teriyaki sauce, but it is definitely not authentic! Check out this recipe if you’re looking for an authentic Japanese recipe.
How to make vegan teriyaki sauce
Making your own teriyaki sauce is easy and only takes a couple of minutes to prepare.
In a small pot, add all the ingredients for the teriyaki sauce except for the cornstarch. Bring to a rolling simmer over medium heat and simmer for 3 minutes. Simmering dissolves the sugar and starts to reduce the sauce so it becomes nice and thick. Constantly stir with a wooden spoon to make sure the sauce didn’t burn.
To thicken up the teriyaki sauce, mix together cornstarch and water to form a slurry. Add the cornstarch slurry to the pot, stir for 30 seconds, and remove from heat.
The sauce should be thick and sticky, and will continue to thicken as it cools. If the sauce is way too thin, continue to simmer until it reaches the desired consistency. If the sauce is too thick, stir in a bit more vegetable broth.
How to make vegan teriyaki chicken
First, rehydrate the soy curls. In a small pot, bring the water to a boil. Once boiling, remove from heat, add the soy curls, cover with a lid, and soak until hydrated and tender. Drain to remove excess water and set aside.
In a large pan over medium high heat, sauté the soy curls until lightly browned. Then pour in your teriyaki sauce, stirring to coat the soy curls. Remove from heat and serve!
How to serve vegan teriyaki chicken
I love serving this vegan teriyaki chicken over a bed of rice, topped with chopped green onions, sesame seeds, and a squeeze of lime juice. Whip up a big batch of steamed or sautéed veggies to serve with this dish for an even more filling meal! I think broccoli, bell peppers, carrots, and mushrooms would all taste amazing.
How long will it keep?
This vegan teriyaki chicken will keep in the fridge for about 5 days, making it perfect for meal prep! Soy curls are also freezer friendly, so pop them in a freezer bag to enjoy at a later date.
More Asian-inspired dinners
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Vegan Teriyaki “Chicken” Soy Curls
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: Vegan
Description
Vegan teriyaki “chicken” soy curls are saucy, sweet, and delicious. Using soy curls instead of chicken, nobody will miss the meat! Ready in just 20 minutes, serve this high protein dish with rice for a perfect weeknight dinner.
Ingredients
Soy curl “chicken”
- 3 cups water
- 1 1/2 cups dry soy curls
- 1/2 tablespoon sesame oil
Homemade teriyaki sauce (or use 1/3 cup store bought sauce)
- 1/4 cup reduced sodium soy sauce
- 1/3 cup vegetable broth (sub water)
- 3 tablespoons coconut sugar (sub brown sugar)
- 2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch + 2 tablespoons water (mixed together to form a slurry)
For serving (optional)
- Rice
- Green onions
- Sesame seeds
- Lime wedges
Instructions
- Rehydrate the soy curls. In a small pot, bring the water to a boil. Once boiling, remove from heat, add the soy curls, cover with a lid, and soak for 8 minutes. They should be fully hydrated and tender. Drain the soy curls to remove excess water and set aside.
- Make the teriyaki sauce. In a small pot, add all the ingredients for the teriyaki sauce except for the cornstarch. Bring to a rolling simmer over medium heat and simmer for 3 minutes, constantly stirring with a wooden spoon. Then mix in the cornstarch slurry, stir for 30 seconds, and remove from heat. The sauce should be thick and sticky, and will continue to thicken as it cools.
- Cook the teriyaki soy curls. In a large pan, add a little sesame oil over medium high heat. Add the soy curls and sauté about 5 minutes until lightly browned. Pour in the teriyaki sauce, stirring to coat the soy curls.
- Serve. Enjoy these teriyaki soy curls with rice or vegetables, sprinkled with green onions, topped with sesame seeds, or as desired. These will last about 5 days in the fridge.
Notes
Nutritional information is calculated for just the soy curls and teriyaki sauce. It does not include serving suggestions.
Nutrition
- Serving Size: 1 serving
- Calories: 284.3 kcal
- Sugar: 19.3 g
- Sodium: 1515.7 mg
- Fat: 11.4 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 3.2 g
- Protein: 14.4 g
- Cholesterol: 0 mg
Keywords: vegan teriyaki chicken, soy curls recipe, homemade teriyaki sauce